Boil half cup water.Add pepper powder,turmeric and salt. When it boils and starts to thicken, add buttermilk/beaten curd. When the quanity of water is reduced by nearly half, you can add buttermilk. You need not wait till it becomes a thick paste. The conistency required is watery. When the mixture starts to froth on the top, remove from fire. You should be careful at this stage, if you let it boil more, the curd/buttermilk will get curdled.Take a pan. Add ghee. You can subsitute gingely oil for ghee. Add mustard, red chilly,methi seeds and curry leaves. Add the seasoning to the milagu vellam.

The word vellam means Water in malayalam and malayalam words are an integral part of Kerala Iyer lingua. As the name suggests, the consistency of the gravy is watery. This is usually prepared for dinner in my house during rainy days.

Very light and healthy milagu vellam can be eaten with hot rice, with pappads or any vegetable side dish as accompaniments.

September 24, 2007

Arachukalakki is basically a variant of chutney. The basic ingredients for any type of arachukalakki is coconut, green chilly, curd/buttermilk.The vegetable used may vary. Depending on the vegetable,some ingredients are added.Now coming to chena arachukalakki you require the following ingredients

Grind all the ingredients in a mixer to a caorse paste.Do seasoning and add to the grinded mixture.Pour the buttermilk to the pan which is used for seasoning. No need to boil it.Add the buttermilk to the mixture and mix well. Adding buttermilk to the hot pan enhances the taste.

Arachukalakki can be served as main dish with hot rice and papad. Mostly it is served as side dish with molukkootal as main dish.Salt pickled mangoes or gooseberry can be used for arachukalakki. In that only the basic ingredients are needed. Salt can be added later if required, since salted mango/gooseberry is used.